Wedding Cake from Healthy Diabetic Recipes

Wedding Cake Recipe

Recipe Ingredients:

CAKE

1/2 cup corn oil margarine, softened
1 cup fructose
2 whole eggs
1 tsp Vanilla
3 cups cake flour
4 tsp baking powder
1/2 tsp salt, (optional)
1 cup skim milk
3 egg whites

FROSTING

8 oz Neufchatel cheese, room temperature
4 packets Equal
2 tbsp nonfat milk
1/2 tsp vanilla extract or lemon juice
food coloring, (optional)

Recipe Instructions:

For cake, preheat oven to 350 degrees. Spray two 8 or 9-inch cake layer pans with nonstick spray.

Cream together corn oil margarine and fructose until fluffy. Add the 2 whole eggs and mix well. Add vanilla. In another bowl mix flour, baking powder, and salt. Alternately add flour and milk to batter, making sure to mix well between additions.

Beat egg whites until stiff but not dry. Fold egg whites into batter and pour into prepared cake pans. Bake 20 to 25 minutes; don't overbake as cake will become dry.

Cool on racks for 10 minutes, then turn layers out of pans and continue cooling on racks.

For frosting, whip thoroughly cream cheese and milk. Add Equal. Mix again. Add vanilla (or lemon juice) and whip or beat until very smooth. Add one or more food colors as desired. Refrigerate frosting.

When cake is cooled, frost between layers and on top.

NUTRITION for frosted cake: One serving (1/16 recipe) = 1 1/2 Starch/ Bread Exchange, 3 Fat Exchanges; 243 calories; 24 gm carbohydrates; 6 gm protein; 13 gm fat.

Servings: 16

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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